Easy Roast Pork Loin

I know, I know... It's been a week. I have no excuse. Just my own laziness and tiredness. On Tuesday I got into bed at 7 p.m. and fell asleep by 7:30. Sadly my 9 o'clock "It's time to go to sleep alarm" woke me up. No, the irony of that has not been missed by me. Anyways, it was a wildly busy weekend, and I was worn out by the time my wildly busy week started. Staying at work until 8:30 p.m. on Monday didn't help. On the bright side, I made it to yoga last night and got to chill out a bit.

Anyways... Onward to the food!

Because I've been simultaneously busy and lazy, I wanted something easy to make. And what better than a simple pork roast?

Easy Roast Pork Loin

3 lb pork loin roast, tied

2 Tbls Dijon mustard

2 Tbls apple cider vinegar

1 Tbls olive oil

1. Preheat oven to 375 F. Heat 1 Tbls olive oil on the stove over medium heat.

2. Season pork with salt and pepper.

3. Brown the pork on all sides (~2 minutes each). Remove the pork from the pan.

4. Whisk together the Dijon mustard, apple cider vinegar, and pork drippings. Brush over the pork, coating thoroughly.

5. If you weren't already using a oven-safe pan, transfer to a baking dish. Then put the whole thing into the oven. Cook for roughly 20 minutes per pound or until internal temperature is 145 F. I cooked mine for about an hour.

6. Remove from oven, transfer to plate, and cover with tinfoil. Let rest for 10 minutes. Go ahead, put your feet up to relax. Then enjoy your dinner.

For a side, you can toss a sweet potato in the oven 20 minutes into the cooking cycle, allowing 40 minutes to cook your sweet potato. Then slice up and serve with the pork. It makes a sweet and tangy combination.